Page 184 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Step 4

Preheat oven to 375 degrees F (190 degrees C) and grease 2 large
cookie sheets.

Step 5

Roll each half out to 1/8 inch thickness between 2 sheets of wax
paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper
off dough; cut dough out using 3-inch heart-shaped cutter. Reroll
scraps; freeze again 5 minutes; cut out. Place half of the hearts 1

inch apart on prepared cookie sheet.

Step 6

Drain sticks, pat dry. Place one stick on each heart to make 2 1/2
inch handle, pressing lightly into dough. Place remaining hearts on
top; press edges gently to seal. Bake about 12 minutes until firm to
touch. Cool on wire racks.

Step 7

In 2-quart heavy saucepan over very low heat, or in top of double
boiler set over barely simmering water, stir white or milk chocolate
until melted and smooth; if using both chocolates, melt in separate 1-
quart pans. Remove from heat.

Step 8

Holding each lollipop by handle, dip into chocolate to coat on both
sides; let excess chocolate drip back into pan. Place each lollipop as
it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes
until chocolate is set.

Step 9

To Make Icing: In large bowl with electric mixer at high speed, beat

egg white and confectioners' sugar until very smooth. If desired,
remove small portion of icing to separate bowl; tint with drops of food
coloring. Spoon icing into decorating bag fitted with small writing tip;

pipe over lollipops in desired patterns. Decorate with assorted
candies and decors; attaching with dots of icing.